Family Favorites...Fresh Apple Cake

 Sue’s booklet Prize Winning Apples has this recipe for Fresh Apple Cake.
Since I had some apples on hand, this was our afternoon coffee snack. Lyle will always eat cake and Bettie will have a small piece. The rest will go with her to the office for her boss to eat tomorrow. 
  This is a fairly spicy cake. If you wanted too, you could leave out the allspice, but we like that flavor so I left it in.
  The raisins and apples make for a moist cake, and no frosting which we all like. The cake is not heavy, even though it is moist and the texture is very good. All in all, a very simple and delicious cake.
   I used golden raisins and pecans as that is always on hand in our house. No one likes regular raisins and I have to hide the golden raisins to have any to bake with. Either works and I would use what ever nuts you have on hand. Not salted though.
Fresh Apple Cake
1 ¾ cups coarsely chopped peeled apples
1 cup sugar
1 ⅓ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ cup vegetable oil
1 egg
½ cup raisins
½ cup chopped nuts
Confectioners’ sugar for dusting cake
  Combine apples and sugar in a large mixing bowl; let stand for 10 minutes. (I sprinkled the apples with a half teaspoon lemon juice so they would not brown) 
  Meanwhile sift flour with baking soda, salt, cinnamon, nutmeg and allspice, set aside. Blend oil and slightly beaten egg into the apples. Stir in the dry ingredients just until blended. Fold in the raisins and nuts. 
  Spread evenly in a greased 8 x 8 square pan. Bake at 350° for 50 to 55 minutes. Remove and when cool, sprinkle with confectioners sugar.


  1. I made the apple cake today! I used 2 cups of chopped Macouns and only 3/4 cup of sugar because of the sweeter apple. I used walnuts because I like the pairing better. The batter was surprisingly thick. The cake was really good! Moist, not heavy, not cloyingly sweet. Glad there was only an 8x8 pan--too much temptation otherwise!

    I wished I had some of those big sugar crystals to sprinkle on the top before baking--I think it would have been a nice to have a crunchier top instead of the powdered sugar. I also should have used only 1/4 tsp of the allspice--the flavor was just a little strong for me. It gave an aftertaste rather reminiscent of burnt popcorn. Don't laugh--I spent a lot of time trying to figure out what was going on with that aftertaste!
    Anyway, was the cake good? Yes! Would I make it again? No, I have another apple-raisin cake recipe that is our family favorite. This one was good, but not better. :^)

    1. Allspice is not for everyone, I use it in pumpkin pie and some other recipes as our family likes it. Glad you tried the recipe.

  2. How do you think this would bake up in a 9x13 pan if doubling the ingredients. It looks yummy! Thanks!

    1. I think it should work, but might be harder to get the middle done. I think I would not double it but make two 8 inch pans. Sometimes the moister cakes are a little trickier to double. The edges get over baked before the center is done.

  3. I can vouch for this recipe as it is same as one I have had since my children were small. And I have made it in a 9x13 doubling ingredients many times. Screams for whipped cream or ice cream on top, which is how my kids always wanted it. Hugs, Ilene

    1. How good to know that it doubles well. We sure all enjoy it. Thanks Ilene.


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